Bagossa-style pesto with bear garlic harvested at high altitude in Bagolino.
This Bagossa-style pesto is a product in which Matteo incorporatesbear garlic, which he harvests by hand in the surrounding mountains of Bagolino at 1,500 meters above sea level, when its leaves are still very fragrant. Matteo, owner and chef of “La Baita” restaurant, harvests it in spring (bear garlic usually blooms between April and June) and uses its leaves to make a pesto following the traditional recipe handed down from his family.
A product made from local raw materials, an excellent quality pesto that is also a versatile condiment.
Suitable for dressing pasta, seasoning cold fish dishes or topping a bruschetta. This product has been sold as far as California, in fact in San Francisco it has been a good success confirmingthe high quality of the product, a successful specialty of the Brescian food industry that comes from the tasty inventions of Matteo, chef and owner of “La baita” in Bagolino, a quaint place located at 1,100 meters above sea level and nestled in the fabulous mountains of Bagolino in a quiet and unspoiled environment in the middle of the green.
Bear garlic is so named because it is the first food bears eat just as they emerge from hibernation after the long winter. They take advantage of its properties by eating it in large quantities to regain their energy.
Bear garlic is widely used in Nordic countries for its medicinal and therapeutic qualities: it is depurative, antiseptic, anti-asthmatic, hypotensive, diuretic, and vaso-dilator. Each individual part of the plant can be used in its entirety; the bulb can be used for soups, salads, and meats, while the flowering part may be used for infusions, omelettes, and beauty masks.
Bear garlic has a marked antibiotic action that is more effective than that of traditional garlic.
Watch a video of the valley where Bagolino’s bear garlic is harvested:
Storage: after opening store in refrigerator at 3/5°C and consume within 3 days;
Product without added preservatives
Bagossa-style bear garlic pesto: how best to use it in cooking?
What is Bagossa-style bear garlic pesto and where does it come from?
It is an artisanal pesto typical of Bagolino (Brescia), prepared with bear garlic leaves – a wild mountain herb with a delicate fragrance – cold-processed with a few essential ingredients. It comes from the Bagolino tradition and enhances the spring harvest at high altitude.
Why they like it: herbaceous flavor, less pungent than common garlic, perfect for those seeking authentic woodland flavors. A key ingredient in Brescian kitchens, it is the territorial alternative to classic Ligurian pesto, with an all mountain character.
How does it differ from pesto alla Genovese?
Aroma profile: bear garlic gives green, fresh and less aggressive notes than the classic clove; the result is more herbaceous and woody.
Herb vs. basil: the protagonist is the leaves of bear garlic, not the basil.
Use in cooking: makes the best warm, on mountain pastas and risottos.
Some jars may be without cheese: read the label and, if you want creaminess, add Bagòss or a grated grana padano bresciano during mantecatura.
How to use bear garlic pesto in quick recipes (pasta, risotto and more)?
Practical tip: Steep 1-2 tablespoons with a little cooking water and EVO oil, then mantle off the heat.
- Pasta & risottos: trofie, tagliatelle, Carnaroli.
- Appetizers: croutons, hard-boiled eggs, semi-mature cheeses.
- Secondi: Garda trout, grilled chicken.
Local tradition: mantecatura with Bagòss for roundness and Brescian flavor. Also good for gourmet sandwiches or to give a green twist to mayonnaise and savory yogurt.
How do you store and how long does bagossa pesto last?
After opening, keep it in the refrigerator well covered with a drizzle of oil and use clean utensils; use it up in a few days to enjoy the fragrance of bear garlic. Unopened product follows the expiration date on the label. To avoid stressing the flavors: avoid heating it for a long time; add it at the end of cooking. You can portion it and freeze it in cubes (home use) for the winter season, bringing it back to a slow temperature; artisanal quality yields best within a few months.
Bagossa-style pesto nutritional values
| Mean values | per 100 grams |
|---|---|
| Energy | 100 Kj 480 Kcal |
| Fats | 42.9 g |
| Saturated fatty acids | 5.3 g |
| Carbohydrates | 6.5 g |
| Sugars | 2.2 g |
| Protein | 4.9 gr |
| Halls | 0.9 g |
| Fibers | 2.3 g |
Sold in glass jar, weight 330 grams content 110 grams.
Alfonso Bissoli (verified owner) –
Per chi cerca la qualita’
Mattia Apostoli –
Ciao Alfonso, apprezzo molto 🙏 la tua recensione, siamo lieti di sapere che sei alla ricerca di qualità e che hai scelto bbuono per soddisfare questa esigenza. Siamo sempre impegnati a offrire prodotti e servizi di alta qualità ai nostri clienti e siamo felici di sapere che questo è stato percepito da te. Grazie ancora per averci scelto 🛍 e per aver condiviso la tua opinione con noi. Siamo sempre a tua disposizione per qualsiasi altra richiesta o domanda. 🌟💼🛍